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Recipe Summary

prep:
25 mins
slow-cook:
6 hrs 30 mins to 8 hrs
cook:
3 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Scatter half the onion slices in bottom of a 4- or 5-quart slow cooker. Season roast with 1 tsp of the rosemary, the salt, garlic powder and pepper. Add to slow cooker on top of onion.

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  • Place carrots, potatoes and remaining onion slices around and on top of roast in slow cooker. Sprinkle with remaining 1 tsp rosemary. Whisk together broth and Worcestershire and pour over vegetables. Cover and slow cook on HIGH for 61/2 hours or on LOW for 8 hours.

  • With a slotted spoon, transfer vegetables to a serving platter. With a large spatula, lift out roast, trying to keep in one piece. Place on top of vegetables and strain liquid into a fat separator or measuring cup. Transfer remaining vegetables to platter.

  • Skim fat from liquid and transfer to a small saucepan. Combine flour and 3 tbsp water in a small bowl. Whisk into saucepan. Bring to a simmer over medium heat. Cook 3 minutes and serve alongside pot roast and vegetables.

Nutrition Facts

434 calories; total fat 12g; saturated fat 4g; cholesterol 110mg; sodium 768mg; carbohydrates 29g; fiber 4g; protein 51g.
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Reviews

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